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Escabeche – by Tim Cumming

11 September 2006

Although Tim Cumming at the Vintners Room Edinburgh has served ceviche during summer months ever since his days at the Hole in the Wall Bath he has also followed the connection back to the Mediterranean for his escabeche.

The Spanish often use sardines or anchovies but here he does it with two other oily fish: salmon and mackerel.

Ingredients

2 x 1lb mackerel filleted skin on
1lb fillet of salmon skin on
5fl oz orange juice
5fl oz lemon juice
5fl oz olive oil
5fl oz dry white wine
4 slices of orange cut into quarters
Half a red pepper seeded and diced
2 small shallots finely sliced
Salt and pepper

Method

Cut the fish into strips the size of a finger. Salt them lightly and leave for 30 minutes. Pour over the marinade of citrus juices oil and white wine together with orange red pepper and shallots. Bring gently to the boil allow to cook for a few seconds then remove from heat and cool. Serve at room temperature.

When the escabeche is ready Cumming makes a small salad of thinly sliced mango and as a further accompaniment cooks a pilaff of Arborio rice with fresh ginger (about 1oz ginger to 1lb rice) finished with currants shallots and coriander. The finishing touch is usually fresh chervil or Cumming suggests sweet cicely.

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